Well thanks to George, I used that Plum Sauce recipe in the _Ball
Complete Book..._. You are so right, George. It is absolutely
delicious and not at all vinegary. I used red wine vinegar (5%) instead
of cider vinegar, added a tsp of Five Spice Powder and an extra clove of
garlic. I didn't think it would hurt since there is a lot of sugar in
the recipe (I'm looking for a pH meter so I don't have to guess). I
used our own Japanese plums with a few of the blue-purple mystery plums
and got 4.5 pints. Made it yesterday. Tonight we're having chicken on
the grill so I'll baste it with the plum sauce. Thank you George.

Today, I put up 3.5 pints of the Pineapple-Chile Salsa recipe in the
BBB. It tastes pretty good though I think the flavors need to meld a
bit. The recipe actually calls for twice as much papaya as pineapple.
The papayas I found were just so-so and I was short one of the four
cups. So I filled in with Japanese plums. Also, I needed to double the
amount of sugar from 2 to 4 TBS. I think the 1.5 cups of lime + lemon
juice made it a bit too tart. Maybe the pineapple could have been a bit
riper as well. It will be so great to have a pH meter so I can feel
more secure about making these little alterations.

I still have 2.5 more pineapples for jam, marmalade and some other
things. My daughter is crazy about pineapple. Good think she's so
skinny!

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Isabella Woodhouse wrote:
> Well thanks to George, I used that Plum Sauce recipe in the _Ball
> Complete Book..._. You are so right, George. It is absolutely
> delicious and not at all vinegary. I used red wine vinegar (5%) instead
> of cider vinegar, added a tsp of Five Spice Powder and an extra clove of
> garlic. I didn't think it would hurt since there is a lot of sugar in
> the recipe (I'm looking for a pH meter so I don't have to guess). I
> used our own Japanese plums with a few of the blue-purple mystery plums
> and got 4.5 pints. Made it yesterday. Tonight we're having chicken on
> the grill so I'll baste it with the plum sauce. Thank you George.
You're welcome. If my plum trees bear next year I will be making another
batch myself.
>
> Today, I put up 3.5 pints of the Pineapple-Chile Salsa recipe in the
> BBB. It tastes pretty good though I think the flavors need to meld a
> bit. The recipe actually calls for twice as much papaya as pineapple.
> The papayas I found were just so-so and I was short one of the four
> cups. So I filled in with Japanese plums. Also, I needed to double the
> amount of sugar from 2 to 4 TBS. I think the 1.5 cups of lime + lemon
> juice made it a bit too tart. Maybe the pineapple could have been a bit
> riper as well. It will be so great to have a pH meter so I can feel
> more secure about making these little alterations.
I'll have to try this recipe myself. We both really like papaya and
pineapple both. We don't often get papayas down here but this year we've
been getting some really good pineapple from Costa Rica.
>
> I still have 2.5 more pineapples for jam, marmalade and some other
> things. My daughter is crazy about pineapple. Good think she's so
> skinny!
>
> Isabella

In article >,
George Shirley > wrote:

> Isabella Woodhouse wrote:
> > Well thanks to George, I used that Plum Sauce recipe in the _Ball
> > Complete Book..._. You are so right, George. It is absolutely
> > delicious and not at all vinegary. I used red wine vinegar (5%) instead
> > of cider vinegar, added a tsp of Five Spice Powder and an extra clove of
> > garlic. I didn't think it would hurt since there is a lot of sugar in
> > the recipe (I'm looking for a pH meter so I don't have to guess). I
> > used our own Japanese plums with a few of the blue-purple mystery plums
> > and got 4.5 pints. Made it yesterday. Tonight we're having chicken on
> > the grill so I'll baste it with the plum sauce. Thank you George.

> You're welcome. If my plum trees bear next year I will be making another
> batch myself.

I must report that the chicken drumsticks were totally awesome. I
marinated them in plenty of smashed garlic, dashes of balsamic and EVO,
and a few 4" springs of fresh rosemary. When they were nearly done, Mr.
Bill basted them with the plum sauce. What a treat!! Best chicken
we've had in awhile. I do hope you get plums next year. We had a very
late freeze last year too. Lot's o'damage.

> > Today, I put up 3.5 pints of the Pineapple-Chile Salsa recipe in the
> > BBB. It tastes pretty good though I think the flavors need to meld a
> > bit. The recipe actually calls for twice as much papaya as pineapple.
> > The papayas I found were just so-so and I was short one of the four
> > cups. So I filled in with Japanese plums. Also, I needed to double the
> > amount of sugar from 2 to 4 TBS. I think the 1.5 cups of lime + lemon
> > juice made it a bit too tart. Maybe the pineapple could have been a bit
> > riper as well. It will be so great to have a pH meter so I can feel
> > more secure about making these little alterations.

> I'll have to try this recipe myself. We both really like papaya and
> pineapple both. We don't often get papayas down here but this year we've
> been getting some really good pineapple from Costa Rica.

We've had some awfully nice pineapple as well. I rarely buy tropical
fruit except for bananas so it's been really nice. Now the DD wants
banana jam. Good grief. It's always something.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot